Raspberry Almond Thumbprint Cookies

Whether you love classic shortbread or simply have a sweet tooth, these Raspberry Almond Thumbprint Cookies are certain to please. Our recipe uses traditional ingredients to craft a melt-in-your-mouth almond and vanilla shortbread cookie that pairs perfectly with the kick of tasty, tart raspberry jam.

The shortbread cookie dough requires a minimum chill time of 3 hours, and the longer it rests, the puffier the cookies become—a more delightful bite. While making them takes a bit of patience, these treats are truly worth the effort. These Raspberry Almond Thumbprint Cookies are ideal for a cozy night with a cup of tea, an elegant addition to a dessert spread, or a thoughtful gift for friends and family.

Plate of raspberry thumbprint cookies

 

5 from 3 votes
Prep Time 3 hours 15 minutes
Cook Time 14 minutes
Resting Time 15 minutes
Total Time 3 hours 44 minutes
Course Dessert
Cuisine American

Ingredients
  

Cookies

  • 1 cup Kate’s Unsalted Butter 1 cup = 2 sticks of Kate's Butter
  • cup granulated sugar
  • 1 tsp pure vanilla extract
  • tsp almond extract
  • ¼ tsp salt
  • cups all-purpose flour
  • ½ cup raspberry jam

Glaze

  • 1 cup confectioners’ sugar
  • 1-2 tbsp cream or milk

Instructions
 

  • Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy(~1 minute).
  • Switch the mixer to medium speed and add the sugar, vanilla, and almond extracts.
  • Add the salt and flour. Turn the mixer on low and slowly beat until a very soft dough is formed.
  • Press the dough down to compact it and tightly cover it with plastic wrap to chill until firm, at least 3 hours.
  • Line two baking sheets with parchment paper. Shape the cookie dough into balls with approx. 1 tablespoon of dough per ball and place on the prepared baking sheets.
  • Preheat oven to 350°F
  • Make an indentation with your thumb into each ball.
  • Fill each with a thumbprint with 1/2 teaspoon of jam.
  • Bake for 14-15 minutes or until lightly browned on the edges.
  • Allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool for at least 30 minutes.
  • Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken consistency.
  • Drizzle over cooled cookies. Serve and enjoy!

From our farm in Maine to your kitchen.